Beef stuffed with prunes and cashew nuts

Serves 6

Ingredients:

1 cup cashews

½ cup pitted prunes, coarsely chopped

handful of flat-leaf parsley

3 garlic cloves, coarsely chopped

sea salt and freshly ground black pepper

3lb (1.35kg) top round (silverside of beef)

hot chili oil or olive oil

12–14oz (400g) shallots, peeled

Method:

1 Preheat the oven to 425°F (220°C). Combine the cashews, prunes, parsley, and garlic in a food processor and pulse until well chopped. Do not overprocess. Season with salt and freshly ground black pepper and pulse again.

2 Place the beef on a work surface and make a cut about ¾in (2cm) in from the right side. Slice downward, stopping about ¾in (2cm) from the bottom. Then slice into the beef horizontally, stopping just before you reach the end. Then slice upward, almost to the top; and finally across, almost to the opposite end. “Unfold” the meat so it resembles an open book. Spread the prune mixture over the cut surface. Now, carefully roll up the beef to enclose the filling, place it seam-side down on a work surface, and tie securely with string. Transfer to a roasting pan and season.

3 Drizzle with the oil and add the shallots to the pan. Put in the oven to roast for 15–20 minutes or until browned, then turn down the oven to 350°F (180°C) and roast for 1 hour if you prefer your beef rare, 1 hour 20 minutes for medium, or 1 hour 40 minutes for well-done. To test if the meat is cooked to your liking, pierce it with the tip of a sharp knife if it’s still bloody, it’s rare. If the juices run clear, it’s medium to well-done.

4 Remove from oven and keep warm while it rests for 15 minutes. Carve, then serve with vegetables.

Cook’s Notes:

If you prefer, ask your butcher to cut the beef for you. Also ask for some butchers’ twine to tie up the roast; otherwise, just use ordinary white cotton string. There should be enough roast beef left over for sandwiches the next day.

Beef stuffed with prunes and cashew nuts